CHICKPEA SPINACH POTATO CURRY RECIPES

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SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES



Sweet potato chickpea curry recipe | Jamie magazine recipes image

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

olive oil
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach

Steps:

    1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
    2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
    3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
    4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
    5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
    7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
    8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
    9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Nutrition Facts : Calories 371 calories, FatContent 15.4 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.7 g salt, FiberContent 10 g fibre

SPINACH, CHICKPEA AND POTATO CURRY - OLIVEMAGAZINE



Spinach, chickpea and potato curry - olivemagazine image

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish

Provided by Adam Bush

Categories     Vegan

Total Time 1 hours

Number Of Ingredients 15

onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
naans to serve

Steps:

  • Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
  • Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
  • Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
  • Stir in the lemon juice and garam masala, and serve with naans.

Nutrition Facts : Calories 224 calories, FatContent 5 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

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